Scrambled eggs with basil and butter

A clever, dressed-up version of a keto breakfast classic—scrambled eggs with fresh herbs and butter! Jump start your day with creamy, delicious eggs and just the right notes of basil. So filling, you'll be able to push back lunch!

Scrambled eggs with basil and butter

A clever, dressed-up version of a keto breakfast classic—scrambled eggs with fresh herbs and butter! Jump start your day with creamy, delicious eggs and just the right notes of basil. So filling, you'll be able to push back lunch!

Instructions

Instructions are for 1 serving. Please modify as needed.

Melt butter in a pan on low heat.

Add cracked eggs, cream and salt to a small bowl. Give it a light whisk and add to the pan.

Stir with a spatula from the edge towards the center until the eggs are scrambled. I like it soft and creamy, not with a crisp surface, which means stirring often on lower heat. You can remove the pan from the heat when you add the mixture; this is usually enough heat to cook creamy soft-shambled eggs.

Tip!

You can also make the scrambled eggs in a hot water bath. This will make it super creamy. I did this when my daughter was young in order to avoid frying.

I always have my scrambled eggs with about 1–1½ oz (30–50 g) butter, a lot of fresh herbs, and ideally a few pieces of low-carb sesame crispbread. Enjoy!